Description
Delightfully airy and light, these famous cream puffs are filled with a luscious pastry cream, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: chocolate ganache for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
- Once boiling, add the flour and salt all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and allow to cool for 5 minutes. Gradually add eggs, one at a time, mixing well after each addition until smooth.
- Drop spoonfuls of the batter onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 25-30 minutes or until golden brown and puffy. Do not open the oven door during baking.
- Remove from the oven and let them cool on a wire rack.
- While cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the puffs are completely cool, cut a small slit in the side of each puff and fill with whipped cream using a piping bag.
- Drizzle with chocolate ganache if desired, and serve immediately.
Notes
- For extra flavor, you can add a tablespoon of lemon zest to the whipped cream.
- These cream puffs can be made a day in advance, but fill them just before serving for the best texture.
- Store any leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg